| dc.contributor.author | Erdem, Mehmet Emin | |
| dc.contributor.author | Kalayci, Ferhat | |
| dc.contributor.author | Duyar, Hunkar Avni | |
| dc.contributor.author | Samsun, Serap | |
| dc.date.accessioned | 2020-06-21T15:06:49Z | |
| dc.date.available | 2020-06-21T15:06:49Z | |
| dc.date.issued | 2009 | |
| dc.identifier.issn | 1046-0756 | |
| dc.identifier.uri | https://doi.org/10.1111/j.1745-4573.2009.00148.x | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12712/18710 | |
| dc.description | WOS: 000264883600008 | en_US |
| dc.description.abstract | This study was carried out to determine the effects of harvesting method and refrigerated storage on biochemical composition of Atlantic Bonito. Samples were fish caught with a surround trammel net and a drift net in the Middle Black Sea region by fisherman and were brought to the laboratory. Quality control analyses for soluble solid, protein, fat and ashes were performed. On the 10th day after refrigerated storage (4C), pH, total volatile base nitrogen (TVB-N), trimethylamine (TMA-N) and thiobarbituric acid (TBA) values were found in the drift net. In the fresh fish samples caught by surround trammel net and drift net, fat, proteins, soluble solids and ash contents were calculated. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Wiley-Blackwell Publishing, Inc | en_US |
| dc.relation.isversionof | 10.1111/j.1745-4573.2009.00148.x | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | SHELF LIFE AND BIOCHEMICAL COMPOSITION OF BONITO FISH (Sarda sarda, BLOCH, 1758) STORED AT 4C AND FISHING WITH DIFFERENT FISHING TOOLS | en_US |
| dc.type | article | en_US |
| dc.contributor.department | OMÜ | en_US |
| dc.identifier.volume | 20 | en_US |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.startpage | 242 | en_US |
| dc.identifier.endpage | 253 | en_US |
| dc.relation.journal | Journal of Muscle Foods | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
